Organic Fruits,Herbs,Veg

Perennial or Biennial Herb: Drought & deer tolerant. Has showy, towering flower spikes & aromatic foliage & flowers. Hairy gray green leaves hold spikes of tubular flowers surrounded by showy bracts. Has culinary & medicinal properties. Rock garden, edging, pot, herb & cottage garden plant. Attracts butterflies, bees & hummers. Blooms: summer-fall. Color: white, pink, lavender, or blue. Ht: 3-4 feet. Exposure: sun. Water: moderate. USDA Z5-9.

A spoon-leafed Asian green similar to Tatsoi but with larger leaves and more savoyed texture. One of the best mild mustards out there & is useful as a salad green when small, and as a saute green when larger. Stems are light green & crunchy, like a pak choi stem. Can be eaten raw or cooked. Great in salads, stir-fries, & soups. More heat resistant than other varieties & slow to bolt. Days to maturity: 25 baby, 45 mature. (BRASSICA rapa 'Yukina')

Asian culinary herb with a unique aroma and reddish-purple color. The oval-shaped leaves with serrated edges have a minty, basil-like flavor with hints of clove and cumin. Used in Asian cooking, sushi, and salad mix. Pairs well with fish, rice, noodles, and cucumbers. Used in pickled plums, ginger, and to color foods. The stems and seeds can be used. The leaves can albo be salted or used for juice. Maturity: 80-85 days. Perilla frutescens 'Red'

Warm season annual. A traditional chinese herb commonly called "beefsteak plant". Growth habit: bush. Aromatic foliage with a slightly spicy taste. It is also commonly grown as microgreens. They are rich in calcium & iron. Great for seasoning, garnish, or pickling. DTML: 60-70 days. (PERILLA frutescens var. crispa)

Hardy Perennial that can be grown as an annual. Bright green leaves with contrasting dark maroon stems and veins add color and taste to salads. The leaves have an intense lemony flavor. Best when harvested young. Other uses include: soups, sauces & of course fish, but use sparingly because of the intense flavor. Exp.: sun/pt shade. Water: moist. (Rumex spp.)

Hardy Perennial that can be grown as an annual. Bright green leaves with contrasting dark maroon stems and veins add color and taste to salads. The leaves have an intense lemony flavor. Best when harvested young. Other uses include: soups, sauces & of course fish, but use sparingly because of the intense flavor. Exp.: sun/pt shade. Water: moist. (Rumex spp.)

Heirloom: This is a long loved old-time favorite that was introduced by D. Landreth Seed Company in 1826. It is one of the more outstanding open-pollinated varieties available. The leaves are savoyed, long and narrow with glossy, dark green color on a vigorous, upright plant. It has excellent heirloom flavor & tender leaves. Well adapted for late spring or summer plantings, slow to bolt. (Maturity: 42 days)

A tried and true variety for all seasons-it grows quickly so you can get 3 seasons or more! Described as a Cooks garden favorite. Heat tolerant & slow to bolt. Medium to dark green leaves are upright & smooth to slightly savoyed. The leaves have an excellent tangy, crisp flavor & are held off the ground so they stay clean. Great both cooked & raw, as baby spinach or full sized. High resistance to downy mildew. Days to maturity: 25-45. (SPINACIA oleracea 'Space')

Heirloom-Bush type, that produces high yields of straight, dk green zucchini squash. Outer surface is very smooth & glossy w/creamy white flesh. Best when harvested when squash is 8” long. This is a prolific grower & will keep you well supplied all season long. Fruits are delicious when sliced & served fresh, fried, steamed or simmered. Great choice for small gardens. Freezes well. Sun to part shade. (Maturity: 60 days)

Heirloom-This Italian zucchini wins every taste test based on its unique, slightly nutty flavor & exceptional texture. Tender gray-green skin & prominent ribbing also give this Italian variety a distinctive appearance. Great picked at 6” or smaller w/the flower still attached and fried whole. Big, large-leafed bush w/only about half the yield of hybrids, but much better tasting; nutty, & delicious raw or cooked. (Maturity: 54 days)

Produces exceptional yields of pure yellow, scalloped, disc-shaped squash all through the season. Sweet, mild, & tender and can be harvested from baby to fully mature. Can be used for stir-frying, sauteing, stuffing, & barbecuing. Male flowers can be fried. Full size fruits are 4-5" wide. Vigorous plant that is mounded & bushy. Ht: 24-36 in. Width: 36-54 in. Exposure: sun. Days to maturity: 50. (CUCURBITA pepo F1 'Lemon Sun')

Summer scallop squash w/bright, dp ylw skin w/good eating quality. Good yielder of tender, rounded squash w/a scallop. Delicious as it is colorful & it’s the earliest and most productive of the yellow scallopini! Can be picked tiny, w/the blossom still attached or up to 6-8” across without losing its tender, buttery flavor. Vigorous plant. Plant in sun. All-America Selections winner in 1985. (Maturity: 52 days) (Cucurbita pepo ‘Sunburst’)

All-America Selection (AAS) winner. Also known as sweet potato or peanut squash because of its shape. Produces sweet, oblong 1.5-2 pound squash with delicious smooth, nutty flesh with hints of butter & brown sugar. The skin starts creamy white with green stripes & flecks, curing to striped light yellow. Compact, tidy plants with a semi-vining habit spreading to 4-6 ft. Days to maturity: 80. Tolerates powdery mildew. (CURCURBITA pepo 'Bush Delicata') PPAF

Heirloom. A striking red-orange winter squash from Japan. Has 3-8 lb. teardrop-shaped fruits with golden flesh that is dry, smooth, rich, & sweet. Kuri is Japanese for chestnut, a tribute to the nutty flavor it has. It is great sliced, steamed, & baked and very versatile - a nice size for making pies, soups, desserts, tarts, cakes, pancakes, lasagna, risotto, & side dishes. It is a great yielding & keeping variety. Vines: 4-6 feet. Exposure: sun. Days to maturity: 92. (CUCURBITA maxima 'Red Kuri')

Fork out the squash pasta! When raw, the flesh is solid & similar to other raw squash. When cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti. It makes a fun treat for the family w/kid friendly vegetable appeal. The oblong, medium-sized lt. ylw fruits have very sweet flesh. This can be baked, boiled or steamed. Fork out the “spaghetti” and top w/your favorite sauce. Plant in sun. (Maturity: 90 days)

Heirloom–sets the standard for Acorn squash & it started the rage for small individual fall squashes. This is an open pollinated & highly popular variety that bears 1.5-3 lbs fruits. Vines are 3-4’ in length. Very vigorous & prolific. Can withstand poor soil conditions & keeps very well. Flesh is a thick, pale orange w/excellent flavor. Excellent for baking. Sun. (Maturity: 92 days) (Cucurbita pepo ‘Table Queen’ aka ‘Des Moines’, ‘Danish’)

Heirloom-1970 AAS winner, years of patient refinement & selection by Bob Young of Waltham, Massachusetts. The most widely-grown butternut variety. Prized for its straight necks, rich dry ylw-orng flesh, nutty flavor & high-yielding vines. Uniform 4-5 lbs fruits have smooth, tan skin, easily peeled w/a potato peeler. If cured well & stored properly, Waltham will keep well into winter. Great flavor! Sun. (Maturity: 105 days)

1998 All-America Selections Winner. Has stems of many colors including gold, pink, orange, purple, red, & white w/bright & pastel variations. The 18-22” lvs are grn or bronze & lightly savoyed. The taste is milder than ordinary chard, w/each color having a slightly different flavor. In the young stage, the lvs may be used like spinach. Great for salads. Plant in full sun, but will tolerate some shade. (Maturity: 28 baby, 55 bunching)

An improved gold chard selected for bolt tolerance, uniform color, & wider petioles. The deeply savoyed, dark green leaves contrast with the rich, golden-orange petioles. The leaves have a chewy & juicy texture with a mild, slightly beet-like, & earthy flavor. Vigorous plants & full leaves make for excellent, top-quality yields. Compared to Oriole, petioles are wider with richer, more uniform color. Days to maturity: 30 baby, 60 bunching. PPAF (BETA vulgaris 'Heart of Gold')

Perennial Herb: Drought & coast tolerant. Deer resistant. Somewhat gopher resistant. This variety tastes & smells like lemonade & one can even make lemonade from it! Culinary use fresh or dried. Great component for smaller gardens & would make a great hanging basket plant with its trailing habit. Blooms: summer. Blm color: pk. Height: 4". Exp.: sun. Water: moderate/dry. USDA Z5. (THYMUS x citriodorus 'Cascata Lemonade')

Perennial Herb: Evergreen. Drought & coast resistant. Deer resistant. Somewhat gopher resistant. Makes a beautiful border along herb & flower beds growing to about 6-12”. Very versatile culinary staple, can successfully flavor any meat & vegetable dish. Winter hardy, does well in cool regions. Attract butterflies. Blm time: summer-fall. Blms: white to lavender-pk. Exp.: sun. Water: mod/dry. USDA Z4. (Maturity: 90 days)

Perennial Herb: Evergreen. Drought & coast resistant. Deer resistant. Somewhat gopher resistant. Makes a beautiful border along herb & flower beds growing to about 6-12”. Very versatile culinary staple, can successfully flavor any meat & vegetable dish. Winter hardy, does well in cool regions. Attract butterflies. Blm time: summer-fall. Blms: white to lavender-pk. Exp.: sun. Water: mod/dry. USDA Z4. (Maturity: 90 days)

Heirloom-Mexican heirloom. Produces fruits that are delicious raw or stewed and are the key ingredient of salsa verde. Small to medium round fruits are about 5/8" in diameter and store fresh for many weeks. Harvest when the fruit is plump and papery husk splits. Tomatillos ripen fruit early and are adapted North and South. Plant in sun and grow as you would a tomato plant. (Maturity: 70 days) (Physalis ixocarpa 'De Milpa')

Early, green variety. Tart when young & fruit becomes sweeter as it ripens. Medium to large size fruits, ready to harvest when husks split & fruit color changes yellow-green to medium green. The fruits are about the size of a small tomato. Perfect for Salsa Verde or a special addition to any Mexican dish. Plant in sun & grow as you would a tomato plant. Semi-determinate. (Maturity: 60 days) (Physalis ixocarpa 'Toma Verde')

Heirloom-One of the best-tasting tomatoes! Luscious flavor, been described as “very rich, loud & spicy.” Large fruits, often over 1 lb., have a deep pink skin & smooth red flesh. The medium-tall, potato-leaf plant is best staked or caged. Very productive. Indeterminate (tall growing, so provide some support). Plant in full sun. (Maturity: 78 days) (Solanum lycopersicum ‘Brandywine’)